Double Chocolate Chews Recipes

Steps:

• Cream together the butter, sugar, then add the eggs and vanilla.
• Blend in the cocoa and add baking soda, salt and blend well.
• Add the flour into the creamed mixture and fold in the chocolate chips.
• Bake at 350° for 8-9 minutes.

Steps:

• Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat.
• Whisk the flour, cocoa powder, baking soda and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the chocolate chunks.
• Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.

Steps:

• Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
• In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

Steps:

• Preheat oven to 350°F.
• Spray 2 sheet pans with non-stick cooking spray.
• In a medium mixing bowl, cream together the butter, cream cheese, sugar and brown sugar.
• Beat in the vanilla.
• Into a small bowl, sift the flour, cocoa and salt and stir to combine.
• Blend the dry ingredients into the butter mixture.
• Stir in the chocolate chips.
• Divide the dough into quarters.
• Divide each quarter into eight (8).
• Form a ball with each piece of 8 by rolling between your palms.
• Place each ball on a sheet pan.
• Using the bottom of a glass, press the nuggets into 2" rounds.
• Bake 8 minutes or until slightly puffed and very soft to touch.
• Let cool on the sheetpans for 1 minute before transferring to racks to cool completely.

Steps:

• In a saucepan, melt butter over medium heat. Stir in corn syrup and cocoa; bring to a boil. Remove from the heat; stir in vanilla, 2 cups confectioners' sugar and milk powder. (Mixture will be stiff.), Turn out onto a surface lightly dusted with confectioners' sugar. Knead in remaining confectioners' sugar; knead 3-4 minutes longer or until stiff. Divide into four pieces and roll each into an 18-in. rope. Cut into 3/4-in. pieces. Wrap each candy in cellophane or waxed paper. Store in refrigerator.

Steps:

• Melt chocolate with butter and let cool slightly.
• Beat eggs lightly and add sugar and vanilla.
• Add melted chocolate and butter.
• Add flour and mix well.
• Spread into 8 inch square pan.
• Sprinkle with nuts.
• Bake at 350* for 30-35 minutes.
• Cut into squares when cool.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time. Add vanilla.
• In another bowl, combine the flour, cocoa, salt and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Mixture will be thick! Roll dough into tablespoon sized balls. Place on baking sheet and press down slightly.
• Bake for 10-12 minutes until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• 1. Set racks at the upper and lower thirds of the oven and preheat to 325°F.
• 2. Place the chocolates and butter in a bowl or the top of a double boiler and place over hot, not simmering, water. Stir occasionally until the chocolate and butter have melted. Cool.
• 3. In a bowl, whisk the eggs and sugar until lightened. Whisk in the chocolate mixture and vanilla.
• 4. Combine the flour, baking powder, and salt. Stir into the chocolate mixture. Stir in the chocolate chips and nuts.
• 5. Drop tablespoon-size cookies onto the prepared pans. Bake for 12 to 15 minutes, until the cookies are slightly firm and cracked.
• 6. Cool in the pans.
• SERVING.
• Chews are so rich, they are best on their own. Or try making them half size and serving them with ice cream for a really rich treat.
• STORAGE.
• Keep chews at room temperature in a tin or tight-lidded plastic container, or freeze them, packed between sheets of wax paper, for longer storage.